Marinated Prime Rib

• Gluten free

• Meat

  • 6 lbs Beef prime-rib, roast

• Produce

  • 1/2 tsp Marjoram, dried
  • 1/2 cup Onion
  • 1/2 tsp Rosemary, dried
  • 1 Rosemary, Fresh

• Condiments

  • 1/4 cup Lemon juice
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Garlic salt

• Beer, Wine & Liquor

  • 3/4 cup Red wine, dry

• Liquids

  • 1/4 cup Water

Found on cdkitchen.com

Directions

• For marinade, in a mixing bowl stir together wine, onion, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water. Place meat in a plastic bag in shallow dish. Add marinade; close bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Place meat, fat-side up, in a large roasting pan. Insert a meat thermometer into center, not touching bones. Roast in a 325 degrees F oven to desired doneness, allowing 1 3/4 to 3 hours for rare (140 degrees F), 2 1/4 to 3 3/4 hours for medium (160 degrees F), or 2 3/4 to 4 1/4 hours for well-done (170 degrees F). Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. If desired, garnish with fresh rosemary.

Nutrition